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What did you eat last night for dinner? - Page 1214

post #18196 of 25350
I've looked for Stichelton. So far I haven't found it. The owner or one of the employees (not sure) of said cheesemonger with 300-400 cheese at least knows it. He tried it at some cheese exhibition in Paris. He liked it a lot but didn't get the opportunity to buy some so far. I'll keep searching. smile.gif
post #18197 of 25350
Quote:
Originally Posted by Cary Grant View Post

Quote:
Originally Posted by fritzl View Post

well, not not only the switzerman makes them. it's very common in vorarlberg, which is on the border to switzerland, though.
it's wonderful and delicious.

They actually make it in Australia as well.

excellent
post #18198 of 25350
Quote:
Originally Posted by b1os View Post

I used grapeseed oil, lol. What works better? Clarified or not?

Clarified works best, but I've used fresh before without any problem. I think the object is getting the croutons crisp, while achieving as little color as possible.
post #18199 of 25350
These were the first times I've made croutons. How much heat do you use?
post #18200 of 25350
I think a medium to medium high heat works best. Just long enough to make them crisp. You have to watch over them, because once they start to color, they will darken very fast.
post #18201 of 25350
Dover sole, cooked on the bone, yellowfoot mushrooms, brown butter jus
224
Cheese
232
post #18202 of 25350
Quote:
Originally Posted by mgm9128 View Post

Dover sole, cooked on the bone, yellowfoot mushrooms, brown butter jus
224
Cheese
232

Man
post #18203 of 25350
What cheeses, MM?
post #18204 of 25350
Quote:
Originally Posted by shibbel View Post

What cheeses, MM?

From left to right, Appenzeller (like a very nutty Gruyere...really excellent), can't remember the name, Douceur du Jura, and Gorgonzola Dolce.
post #18205 of 25350
233
233
233
post #18206 of 25350
nice
post #18207 of 25350
Looks good. Sick of ham yet?
post #18208 of 25350
Quote:
Originally Posted by kwilkinson View Post

Looks good. Sick of ham yet?

No. I had about 15 slices after dinner.
post #18209 of 25350
what'd you make?
post #18210 of 25350
Quote:
Originally Posted by indesertum View Post

what'd you make?

What I poasted? Potato with smoked eel, horseradish cream, osetra caviar. Asparagus with parmesan and ham. Black cod with miso and daikon. Lots of ham after.
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